Ischler Tartlet




Rating: 3.33 / 5.00 (33 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:











Instructions:

For the Ischler Tartlets, lightly toast nuts in a coated pan – they should be fragrant but not brown. Be careful, this can happen very quickly!

Mix cooled nuts, cool butter, sugar, cloves and cinnamon powder with the dough hooks, then gradually knead in flour until a compact dough is formed.

Do not knead too long – the dough should be quickly wrapped in plastic wrap in the refrigerator. Leave to rest for at least 1 hour. Then preheat the oven to approx. 160 °C.

Cut out round dough and bake on baking paper for about 16-18 minutes – depending on how thick you cut out the dough. The best is about 3 mm.

Spread half of the cooled cookies with a blob of jam – it is best to put only one cookie in the middle and then press the second cookie exactly vertically on top, so the jam spreads nicely.

Melt the chocolate coating according to the instructions in a water bath and then brush over the cooled cookies with a pastry brush.

Sprinkle the Ischler tartlets with the chopped pistachios.

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